Fate of resveratrol and piceid through different hop processings and storage times

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 2, 2008, Pages 584-590

  Jerkovic, Vesna ^a   Collin, Sonia ^a  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

Author keywords

Beer; Hop conditioning; Hop storage; Polyphenols; Resveratrol; Resveratrol stability; Stilbene

Indexed keywords

GLUCOSIDE; POLYDATIN; RESVERATROL; STILBENE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMULUS; METHODOLOGY; TANDEM MASS SPECTROMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD HANDLING; GLUCOSIDES; HUMULUS; STILBENES; TANDEM MASS SPECTROMETRY;

HUMULUS;

EID: 38949094170     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072465f     Document Type: Article

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